Pulled Jackfruit Tacos with Tempura Okra & Honey - Mustard Dressing

There are so many ways that Okra can be used beyond the traditional soups and stews that are common in most Nigerian Households. This recipe can be made fully vegan and is a great way of cooking something new and exciting but without the headache that comes with it. The spicy Jackfruit adds a little bit of a flavor edge to the tempura Okra and all the fresh ingredients this Taco is packed with.

Tempura Okra in Pulled Jackfruit Tacos (6 of 28).jpg

Tempura Okra in Pulled Jackfruit Tacos (10 of 28).jpg

I decided to use wholewheat Tortillas for this recipe, to be honest, it was more of a mistake, as I did not realize I was purchasing the wholewheat Tortillia packs, instead of heading out again to get the Cornmeal ones, I decided to use the Wholeweath Tortillas but you are free to use any Tortillas of your choosing. One issue was that I did not really know what to do with the leftover Tortillas and decided to make Nachos with them, by cutting them into triangles and drying them in the oven for about 15 minutes. You can also add any other flavors via oils or even dried herbs. Then use any kind of dips to snack on the Nachos.

I hope you enjoy this quick and easy recipe that can be made for the entire family. The tempura okra tacos are absolutely family and vegan friendly, just make sure to leave out the eggs in the Tempura batter.

Tempura Okra in Pulled Jackfruit Tacos (17 of 28).jpg

Author: A Sweet Point of View

Cook Time: 25 mins

Total Time: 60 mins

Serves: 8

Recipe

Instructions

Sift the Jackfruit and dry it with a tea towel. Now put the Jackfruit in a container. Mix the Bouillon with the apple cider, Water, soy sauce, tomato mark, honey, liquid smoke and Barbecue Sauce.
Pour the Mixture onto the Jackfruit and add all the other ingredients. Mix the Jackfruit very well and close the container and let it marinate 3 hours (or if possible 24 hours).
For the Okra, let the Okra sit in a Bowl of water for a few minutes. Wash it properly and cut both ends.
Now mix the egg, flour and water. The Tempura dough should be runny. If its still thick add some more water.
Add some Oil in the frying Pan and wait for it to get warm. Dip the Okras in the Tempura Dough and fry it in the Pan until light brown. Make sure to reduce the heat while you are frying to make sure the Okra is done after frying. Put the done Okra on a kitchen towel or kitchen paper to draw out the excess oil.
Prepare the additional ingredients. Cut the Salad and the Bell Pepper into small pieces and put aside.
For the Honey Mustard Dressing, mix all the ingredients well and put aside.
Fry the Jackfruit with some Oil in a frying pan on medium heat. Make sure to turn the Jackfruit over and over again in the Pan until it turns brown.
Assemble the Tacos, starting with the Salad and Bell Pepper and followed with the Jackfruit and Tempura Okra. Top the Tacos with the Honey-Mustard Dressing, drizzle with some Lime and enjoy.

Ingredients

For the Pulled Jackfruit
1. 400g canned Jackfruit
2. 2 diced cloves of Garlic
3. 1/2 scotch bonnet Pepper
4. 2 Tbsp. smoked Paprika
5. 1 Tbsp. liquid smoke (if available)
6. 1 Chicken Boullion
7. 1 Tbsp. of Soy Sauce
8. 1/2 Tbsp. yellow Curry Powder
9. 1 Tbsp. Tomato Mark
10. 1 Pinch of Oregano
11. 1 Pinch of Honey
12. 1 Tbsp. Barbecue Sauce
13. 1/2 teaspoon of grated Ginger
14. 1 Pinch of Apple Cider Vinegar
15. 50 ml of warm water
16. Oil for frying
For the Okra Tempura
- 10 small - medium-sized Okras
- 1 Egg
- 100 ml ice-cold water
- 60g All-Purpose Flour
- Oil for frying
For the Taco Filling